Tuesday, November 2, 2010

Stuffed Portabella Mushrooms



I know I've been on a Hungry Girl kick lately...but it's with good reason.  Lisa Lillien is a genius.  A food scientist.  A magician.  A foodgicianist.  She was on Rachel Ray last week and announced that she will soon have her own show on the Cooking channel.  I'm looking forward to her show much the same as a child awaits Christmas.  Wild anticipation.  I know for sure and for certain that it's destined to be my #2 favorite show.  (I'd say #1, but let's get real.  McDreamy vs. Hungry Girl?  Please.)

So.  Stuffed Portabella Mushrooms.  GAWD, these were good.  Good doesn't cover it.  Yum doesn't cover it.  I-want-another-one-right-now doesn't cover it.  They seriously were that good.  The kids wouldn't touch them so I can't give their review, but the hubster ate his all gone and said it was delicious.  That's enough for me!  I'm adding this recipe to my favorite's list and I think you will, too.  Try it.
OH!!  I didn't tell you the best part!!  You make this in a foil packet...NO MESS!!  If I was an octopus I'd give it 8 thumbs up.

Ingredients:
2 wedges The Laughing Cow Light Garlic and Herb cheese
1/2 tsp chopped garlic
1/2 tsp dried minced onion
1/8 tsp salt  (I used more...go figure)
Dash ground thyme, or more to taste
2 large portabella mushrooms
1 summer squash, ends removed, finely diced  (I didn't have squash so I used cauliflower...SO GOOD!)
1/2 TBS reduced fat Parmesan grated topping

Directions
1. Preheat oven to 375 degrees.
2. In a bowl, combine cheese wedges, garlic, onion, salt, and thyme.  Mix until smooth.  Set aside.
3.  Remove mushroom stems and finely chop.  Add chopped stems to the bowl and set mushroom caps aside.
4. Add squash (cauliflower...) to the bowl and stir well until the veggies are coated in the cheese mixture.  (Doesn't that sound yummy?  "Until coated in the cheese mixture"...those are beautiful words.)
5. Lay a large piece of heavy duty foil on a baking sheet.  Lightly spray both sides of the mushroom caps with olive oil nonstick spray, sprinkle with salt, and place next to each other on the foil with the rounded sides down.  Spoon veggie-cheese mixture into the mushroom caps.  Sprinkle with grated topping.
6. Place another large piece of foil over the caps.  Fold together and seal all 4 edges of the two foil pieces, forming a well-sealed packet.
7. Place baking sheet in the oven and bake for 23 to 25 minutes, until mushrooms are tender.
8. Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely.  (Careful-steam will be hot.)  Season to taste with additional salt and thyme.  Enjoy!

Makes 2 servings.
92 calories, 2.75g  fat

2 comments:

  1. Oh this sounds good!!! I will definitely have to try this one.

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  2. If I was an octopuss lol. I am DEF gonna try this because me and the hubs love us some shrooms. Thanks friend.

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